These Chewy Chocolate Chip Oatmeal Cookies are moist and made light by swapping out most of the butter for applesauce which works great!
Chocolate Chip Oatmeal Cookies
Chewy and moist, these oatmeal cookies are fabulous and loaded with chocolate chips in every bite! Perfect for your holiday baking, Santa will thank you for them! You may also like these breakfast oatmeal cookies which are more of a snack than a dessert.
Don’t you hate when you make a low fat cookie recipe, only to be disappointed? These became a favorite in my home from the first time I made them. Try them first as is, then have fun coming up with variations.
I came across this recipe years ago on Baking Bites and it’s now a regular in my cookie jar! For variations, try swapping out the chocolate chips for raisins or walnuts!
Chocolate Chip Oatmeal Cookie Tips
Because these use less better, it’s crucial not to over-bake them if you want them chewy. The applesauce makes them moist, but if overcooked they will become dry so if you’re not sure if your oven runs hot it’s probably best to take them out a minute or two earlier.
Once they come out of the oven, transfer them to a wire rack so they cool completely before storing.
I made the serving size 2 cookies, because I can bet you won’t eat just one!
More Cookie Recipes You Will Love
- Gingerbread Christmas Tree Cookies
- 3-Ingredient Almond Butter Cookies
- Chocolate Chip Clouds
- To-Die For Coconut Cookies
- Peppermint Meringues
Low Fat Chewy Chocolate Chip Oatmeal Cookies
Ingredients
- 1 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter, room temperature
- 1/2 cup sugar
- 1/2 cup unpacked brown sugar
- 1 large egg
- 1/4 cup unsweetened apple sauce
- 1/2 tsp vanilla extract
- 2 cups quick oats
- 3/4 cup dark chocolate chips, I use Lily's sugar free
Instructions
- Preheat oven to 350°F; line two baking sheets with parchment paper or use a silpat.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, with a mixer, cream together the butter and the sugars on medium speed.
- Add the egg, followed by the applesauce and vanilla extract.
- Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips.
- Drop heaping tablespoonfuls (approx 1 tbsp each) of the dough onto prepared baking sheets, flattening each cookie slightly (I forgot to do this).
- Bake for about 10-12 minutes, or until cookies become light brown at the edges.
- Let cool on baking sheet for 3 or 4 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container so you don't eat them all in one sitting!
These are the best cookies. I can’t even remember how many times I have made them. The hard part is not eating too many of them.
Absolutely SUPER Awesome!!!! THANK YOU SO MUCH!!!
Do you know if we can freeze the dough before cooking?
Excellent!!!! I have to do gluten free. So I used gluten free oats and gluten free flour. I am also dairy free and did not have any unsalted dairy free butter, so I used vegan becel. This is now my new favorite cookie recipe!!!!
I’m a chocoholic when it comes to cookies, so I added about 3 T. cocoa powder. Dreamy! I like the chewy texture. For me, 10 minutes is all they should be baked to keep them from drying out.
I love this recipe and have made it several times as stated. I also love swapping the chocolate chips for raisins. I soak them in warm water to plump them first. This time I ran out of brown sugar and used coconut sugar and it worked great. I often double the cinnamon.
Liked the minimal amount of ingredients in this recipe as well as a healthier (less butter/sugar) oatmeal cookie option. However, although the flavor of my batter was good and moist my cookies came out dry and a little crumbly. They are still ok but not like the chewy, indulgent homemade cookies I was hoping for. I would recommend doubling the amount of butter or a mixture of butter and applesauce.
Maybe you forgot the applesauce bc the recipe does already call for applesauce.
This is my absolute favourite cookie recipe. I make them every week. I double the cinnamon as I love that extra taste. Sooo good!
These were easy to make and delicious. I omitted the vanilla and used peach flavoured apple sauce. SOO GOOD!!!
Can I use raisins instead of chocolate chips?
Of course!
Is there a quick way to figure my WW personal points for this recipe? Everyone in my family loved these cookies, by the way. Definitely a keeper!
I just added the link… btw I use lilys chocolate which is sugar free. Its higher in pts with reg choc.
If you were to use monk fruit sugar the points would be less correct? I saw you mentioned if you swapped with Splenda the points remained the same?
Im sure it would be less
Why is Splenda half the amount of sugar? I thought that Spenda is used with the same volume as sugar.
I made these using the same amount of Splenda as the recipe called for regular sugar. Then I used brown sugar. They came out great.
Can you freeze the dough raw and bake later?
Delicious, I will make these often!
Thank you! As I couldn’t find the applesauce I cooked an apple with water, cinnamon and a little sugar and I also cut half white sugar as for our taste and they were perfectly sweet. They turned out delicious! All the family enjoyed them!!
I am obsessed with these cookies. I freeze them after a day or 2 so they won’t get stale and I won’t eat them up. You can eat them right out of the freezer or warm them up. They are a healthier alternative to chocolate chip cookies. I pulse old fashioned pats in the food processor 5 or 6 times to make them “quick oats” texture
These are great!
I made them with old fashioned oats and didn’t have any problems.
I’m not sure what the person did to make them dry-they are moist and even better the next few days-loved them
I made these with quinoa flakes instead of oatmeal. Delicious !!!
I made these cookies today for the fist time and they are delicious. I love the cinnamon taste when you bite into them. So glad I saw these on your site.
What can I use as an egg substitute? More applesauce? A banana? Greek yogurt? Thanks my little one has an egg allergy. Thanks, Renee
I use a flax egg.
Made these today and got 23 cookies out of it.
They are good, the taste is very very close to a regular full fat oatmeal cookie, BUT be aware they are much dryer.
i’m pretty sure they won’t be any good by tomorrow, probably stale by tomorrow.
But they do hit the spot and i would make it again.